3. Meanwhile, cut zucchini into quarters lengthwise, then cut across into chunks, about the size of the carrots. Mix with corn and set aside.

4. To make the cobbler topping, combine flour, herbs and a little seasoning in bowl.

Using your fingertips, rub in butter until the mixture looks like fine crumbs, then stir in milk until ingredients come together to make a soft dough. Turn onto floured surface and press with floured fingers to 1/2 inch (1 cm) thick. Using a floured 2 1/2-inch (6-cm) round cookie cutter, cut out eight rounds, re-using trimmings.